Cooking/Foodie thread

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Great. Get white meat to 165 F and dark meat to 175 F and boom. Thermal inertia makes that difficult with an intact carcass.

Frying sidesteps the problem by (essentially) overcooking the white meat. Does not impair quality because it is all finished so quickly.

The trip to ER could take longer though

 

The wife or the bird? /s

Posted via the PriusChat mobile app.

 

That would be assault. Not legal (but) tender.

 

Still wondering now sea cucumbers avoid becoming sea pickles.

 

But seriously, brining increases moisture content in the white meat and allows it to 'survive' the overheating required for dark meat finish.

I have also read that brining 'dissolves muscle proteins' which is balderdash.

But those other turkey tricks like basting and tenting and bird flipping all have the same aim - help white meat survive the overcook required for dark meat.

Spatchcocking takes size inequality out of the equation. Frying takes time out of the equation.

 

From what I've seen in a store, avoiding dehydrating is their bigger concern.

 

Yesterday I had my first bowl of Bún Bò Huê. (Literally, "beef soup from Hue")

Absolutely glorious. Moderately spicy, beef & lemongrass flavors. Delightfully pungent.

I found a recipe but it looks like quite a lot of prep. Might be a while before I get to try making it at home.

 

COSTCO sells Pho in a dried noodle and flavor packets in a cardboard bowl. But add left over steak slices, mushrooms, and other ingredients and it becomes very tasty. Best practice, transfer ingredients to a larger, microwave safe bowl and after cooking, add bean sprouts and fresh basil. Don't forget a dash of sriracha and some plum sauce.

Bob Wilson

 

Location, Location, location.

 

I seen one today…

Making Whoppers with Joey A La Mode

 

I don't think I could do that.

First, the best thing about pho is the broth that somebody spent 3 days making.

Second, I would drive past at least four actual pho joints to get to the nearest Costco.

 

Agreed:

Sold at Krogers. I've been using it with my black beans with fried sausage slices, and jalapeño. This lets it simmer long enough to make the beans very soft.

Bob Wilson

 

Here is a wonderful salad recipe found in a Kroger's ad circular - very tasty and healthy.
Recipe in the attachment below!

I substitute a lime for the lemon and cashews for the pistachios. It makes enough for three meals. Picture below is what is left after 3 meals.

 

Never get tired of those!!

 

Well tonight was a Lahore-style fish-fry, with a backup dish of lamb saag and some toasted garlic naan.

Can't claim I learned that much food while I was in India but I'm going to keep trying because these flavors are worth it.

 

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Baked beans are nice. Cans (Bush's B&M etc) are not readily available in every country. I am now 1 hr of 6 into the finish in tabletop electrical oven. There were earlier steps starting yesterday with dry navy beans.

The (real) paleolithic way is to build fire in excavated hole, insert clay pot with beans at mid prep stage, and bury it for 12 ish hrs. Being a city apartment dweller I cannot go paleo. Which is a sad thing because that (scaled up) is a great way to cook a goat. Just down the road I see goat carcasses hung out from time to time ...

Y'all with yards and no one looking over your shoulders ought to use them.

 

I made a batch of baked beans from scratch once. I did it out of curiosity rather than scarcity.

Never would have guessed it was all just a tender balance of mustard vs. molasses

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We happened to have baked beans (from a can) last night, along with excellent BLT sandwiches (not from a can)​

 

I am curious - what type of bread is that - that meal looks delicious.